JP2710142B2 - How to make dark soy sauce - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (1) Field of Industrial Application The present invention relates to a method for producing dark soy sauce from a fired soy sauce.

(2) Prior Art Recently, soy sauce has progressed toward low salinization and light coloration. For this reason, studies in this area have been actively conducted, but dark color soy sauce is hardly respected.

On the other hand, in the processed foods such as the rice cracker industry and the soup industry, the demand for dark colored soy sauce is strong. It is currently producing soy sauce.

Examples of the method of treating a soy sauce burner with an ultrafiltration membrane include a method for recovering soy sauce (JP-A-55-118370), a method for lowering soy sauce (see JP-A-56-45173), and a method for treating soy sauce. Filtration Method "(Japanese Patent Application Laid-Open No. 57-26560).

(3) Problems to be Solved by the Invention However, in the above-mentioned conventional example, the burning swarf is treated with an ultrafiltration membrane and the filtrate is collected as soy sauce. Nothing is disclosed about colorization.

In view of this situation, the inventor of the present application has conducted intensive studies to produce dark soy sauce without using any synthesized additives or coloring agents, and as a result, further refined a fired ori that precipitates when raw soy sauce is burned. If the fired orifice with high turbidity is deeply colored, it is filtered by a conventional method such as microfiltration or filtration with the addition of a filter aid, and then the filtrate is treated with a reverse osmosis membrane. Completed the invention of the present application by finding that the concentrated one can be made into a dark soy sauce, and that the colored liquid side or the nitrogen component remains on the dark colored liquid side, resulting in further darkening or thickening. I let it.

That is, the present invention is characterized in that, after filtering the re-separated fired pot further separated from the fired pot of soy sauce by a conventional method, the obtained filtrate is then concentrated by a reverse osmosis membrane having a cut-off molecular weight of 100 to 1000. This is a method for producing dark soy sauce.

(4) Specific means for solving the problems First, the burning pot to which the present invention can be applied is a burning pot such as dark soy sauce, light soy sauce, tamari soy sauce, low salt soy sauce, and chemical soy sauce by enzymatic decomposition. .

And, in the description of the present invention, there is simply a fired fired turbidity generated when burning raw soy sauce is 150 to 4
A method of separating soy sauce fired dirt by the present applicant (Japanese Patent Application Laid-Open No. 61-44)
459), a method of standing in a tank, a method using an ultrafiltration membrane and the like, and a turbidity of about 1000 to 2,000 ppm are referred to as a re-separation burner.

The invention of the present application is to produce dark soy sauce based on the re-separated fired sauce. Hereinafter, the present invention will be described with reference to FIGS.

First, in FIG. 1, the aged moromi is pressed by a pressing machine, and the filtrate becomes raw soy sauce. Thereafter, the raw soy sauce is filtered to remove impurities, and then sterilized by heating with a plate heater. After this step, the soy sauce is allowed to stand in a tank, and a so-called squeezing step is performed in which the fired skewer is settled to the bottom of the tank, and the upper clarified liquid is collected as a product, that is, ordinary soy sauce.

Next, the fired swarf generated in the orifice pulling step is further processed by the above-mentioned flotation / separation means, and separated as a re-separated fired swarf. The flotation / separation means is a method in which after heating the fired boiler obtained as described above, fine bubbles are ejected from the bottom of the tank to float the coagulated burr, thereby separating the soy sauce and the fired boiler in a short time.

Next, the re-separation burner thus obtained is filtered by a conventional method, and examples thereof include a means for adding a filter aid and filtering, or a means for filtering with a microfiltration membrane.

Although the former is the former, the filtration means in this step is not particularly limited, and ordinary means is used. For example, "Filter press type pressing device for moromi etc." by the present applicant
(Japanese Patent Publication No. 45-9838, hereinafter referred to as a diaphragm-type press filter press) and a means for adding 3 to 8% W / W of a filter aid and performing filtration. The filtration pressure is 2 to 20 kg / cm. ² · G is appropriate.

On the other hand, for the latter, the pore size of the filtration membrane is 0.
What is necessary is just to use the thing of about 05-10 micrometers, for example, the fine filtration membrane SF301 by Kuraray Co., Ltd. can be mentioned. An appropriate filtration pressure is 2 to 5 kg / cm ² · G.

Next, this filtrate is treated with a reverse osmosis membrane.
The molecular weight cut off is preferably about 100 to 1000. If the molecular weight cut off is about 5,000 or 10,000, a colored component or a nitrogen component passes through, and it is not possible to produce a deep-colored soy sauce rich in umami. Further, those having a very small molecular weight cut-off are expensive and impractical.

And the filtration pressure is about 10-50 kg / cm ² · G,
Preferably, 20 to 50 kg / cm ² is appropriate. A suitable filtration temperature is 30 to 50 ° C., and a degree of concentration of 1.5 to 4.0 can provide a deep colored soy sauce of Jiro, JAS, No. 1. If the filtration temperature is too low, it takes a long time to darken the product, which is not efficient. If the filtration temperature is higher than 60 ° C., the product deteriorates due to scattering of aroma components.

Hereinafter, the reverse osmosis membrane treatment will be specifically described with reference to FIG.
1 is a circulation pump for circulating a filtrate, 2 is a reverse osmosis membrane unit, and has a reverse osmosis membrane built therein. As the membrane, a membrane formed in a spiral shape is effective because the filtration area is large, but a reverse osmosis membrane in a pipe shape, a hollow fiber shape, a flat shape or the like can be used.

The discharge port 3 of the circulation pump 1 and the treatment liquid inlet 4 of the reverse osmosis membrane unit 2, the concentrated liquid outlet 5 of the unit 2 and the stock solution tank 6, and further, the stock solution tank 6 and the suction port 7 of the circulation pump 1
Are connected to each other to form a circulation circuit 8.

Reference numeral 9 denotes a storage tank for the filtrate that has passed through the reverse osmosis membrane, and is connected to the filtrate outlet 10 of the reverse osmosis membrane unit 2.
The filtrate is pale in color, and is used for applications such as white soy sauce.

Reference numeral 11 denotes a heat exchanger in which the stock solution tank 6 is interposed between the circulation pumps 1 and serves to maintain the filtrate to be subjected to reverse osmosis filtration at a certain temperature.

In the apparatus shown in FIG. 2, the filtrate stored in the stock solution tank 6 is treated in the reverse osmosis membrane unit 2 while repeatedly flowing through the circulation circuit 8 by the circulation pump 1, and the filtrate in the stock solution tank 6 is concentrated. You. This concentration is continued until the color reaches a certain value, and the concentrate in the stock solution tank 6 is collected as a product.

On the other hand, the filtrate is stored in the storage tank 9 and used for another purpose.

FIG. 3 shows an embodiment in which the stock solution tank 6 and the concentrated solution tank, that is, the product tank 12, are separately provided to enable continuous processing.

The discharge circuit 3 of the circulation pump 1 communicates with the treatment liquid inlet 4 of the reverse osmosis membrane unit 2, and the concentrated solution outlet 5 of the reverse osmosis membrane unit 2 communicates with the suction port 7 of the circulation pump 1.
Form 13. The circulation circuit 13 is connected to a discharge port 15 of a supply pump 14 for supplying a filtrate to be subjected to reverse osmosis treatment, and a recovery pipe 16 for guiding a concentrated solution to the outside. Further, the suction port 17 of the supply pump 14 communicates with the stock solution tank 6 containing the filtrate to be subjected to reverse osmosis treatment. In this embodiment, the heat exchanger 11 is disposed in the circulation circuit 13.

On the other hand, the tip of the recovery pipe 16 is
Communicated via 18.

In this embodiment, the filtrate stored in the stock solution tank 6 is sent to the circulation circuit 13 by the supply pump 14 and circulates through the floor circulation circuit 13 by the action of the circulation pump 1, and is concentrated in the reverse osmosis membrane unit 2 during the circulation. Meanwhile, the circulation circuit 13 is repeatedly circulated. By opening and closing the valve 18 appropriately, the concentrated liquid is collected in the product tank 12 as a product. On the other hand, the liquid passing through the reverse osmosis membrane is led to the storage tank 9.

An experimental example is shown below, and the effect of the present invention is numerically shown.

Experimental Example 1 (1) Undiluted solution; re-separation burner (1800 ppm) (2) Filtration conditions Filtration aid; diatomaceous earth (5% added) Filtration pressure; 12 kg / cm ² · G device; Reverse osmosis filtration conditions Reverse osmosis membrane; NTR7450 (manufactured by Nitto Denko Corporation) Filtration pressure; unit inlet 30 kg / cm ² · G unit outlet 28 kg / cm ² · G Concentration; 2.0 equipment; equipment shown in Fig. 2 (3) Results Irozawa; JAS, No. 1 From the above experimental examples, soy sauce of the same color as soy sauce of dark color soy sauce (Airosawa; JAS, No. 1), which is produced by adding caramel without using any additives, is used. According to a sensory test, a soy sauce with a good scent and no scent of caramel like caramel can be obtained.

Experimental Example 2 Experimental Example 2 shows the difference in the color of the product due to the difference in the molecular weight cut off of the reverse osmosis membrane. The experimental conditions were the same as in Experimental Example 1 above.
500 and 5 as the cut-off molecular weight of reverse osmosis membrane in the membrane unit
000 was selected.

This experimental example proves that if the molecular weight cut-off is too large, the color of the product does not increase.

Experimental Example 3 Experimental Example 3 shows the difference in the time required for commercialization due to the difference in the treatment temperature of reverse osmosis filtration. Experimental conditions are experimental example 1.
Is the same as

Experimental Results The experimental results are shown in FIG. This experimental example proves how quickly the target product can be obtained at a high processing temperature.

<Method for measuring the concentration of soy sauce> Measured by the JAS chromaticity measurement method. Prepare a set of "standard solution for soy sauce colorimetry" prepared by Japan Shoyu Laboratory. Place the sample in a test tube of the same diameter and the same size attached to the set, and compare it with the standard color under a white light source.

(5) Effects of the Invention The invention of the present application is constituted as described above. After a re-separation, a fired orifice is filtered and then treated with a reverse osmosis membrane, a dark soy sauce is produced without using any additives. can do.

Example 1 Raw soy sauce was burned in a regular manner, and then left in a tank for 5 days to perform a warp, and a fired burr (TN; 1.60%, Nacl; 16.
(6%, turbidity; 400 ppm) settle at the bottom of the tank, and the upper clear liquid is collected as a product.

Next, 5kL of this fired orifice is separated into a flotation device (diameter; 3m,
(Height: 3m)
Fine bubbles saturated with soy sauce at a pressure of 4.5 kg / cm ² · G are jetted at a rate of 150 mL / min · m ² (liquid surface area) for 30 minutes, and then the supply of bubbles is interrupted for 60 minutes. After repeating this operation (total air supply time; 90 minutes), 55 ° C
The solution was held for 10 hours while keeping the temperature, and the re-separation fired pot was floated on the surface, and the clarified liquid (soy sauce) was collected from the lower outlet.

Next, the obtained re-separation burner 1.2 kL (TN 1.62%, Na
cl; 16.5%, turbidity: 1850 ppm) and 5% W / W of diatomaceous earth were added to the membrane with a diaphragm-type press-and-press machine (Yamazaki Iron Works).
Filtration was performed at 12.0 kg / cm ² · G at a rate of 160 L / hr · m ² per unit time.

Next, 1.0 kL of the filtrate was applied to an apparatus shown in FIG. 2 (reverse osmosis membrane unit; manufactured by Nitto Denko Corporation: Model NTR-7450, filtration area: 7.0).
m ² ). The filtrate is heated to 40 ° C by heat exchanger 11.
At 30.0 kg / cm ² · G by circulation pump 1 at 20 L /
Circulation was performed at a rate of min, and the operation was terminated when the concentration increased to 2.0 times over 8 hours. 0.5KL of colored soy sauce of No.1 was obtained.

Example 2 A re-separation fired orifice obtained in the same manner as in Example 1
The apparatus shown in FIG. 2 in which a 1.2 kL microfiltration membrane unit was installed in place of the reverse osmosis membrane unit (microfiltration membrane unit;
Filtration was performed at room temperature using Kuraray Co., Ltd .: SF-301, filtration area: 5.0 m ² ). 2.0 kg / cm ² · G of the filtrate by circulation pump 1
Then, the mixture was circulated at a rate of 30.0 L / min to obtain a filtrate of 1.0 kL over 8 hours.

Next, this filtrate was treated with a reverse osmosis membrane in the same manner as in Example 1 to obtain 0.5 KL of deep colored soy sauce of JAS.No.

[Brief description of the drawings]

Fig. 1 is a manufacturing process diagram of the present invention, Figs. 2 and 3 are system diagrams of a reverse osmosis membrane treatment apparatus, and Fig. 4 shows the relationship between the roasting treatment temperature and the color of the solution in reverse osmosis. Each graph is shown. In the figure, 1 is a circulation pump, 2 is a reverse osmosis membrane unit, 6
Denotes a stock solution tank, 8 denotes a circulation circuit, 9 denotes a storage tank, 11 denotes a heat exchanger, 12 denotes a product tank, 14 denotes a supply pump, 16 denotes a recovery pipe, and 18 denotes a valve.

Claims (1)

(57) [Claims] (1) A re-separation fired pot further separated from a fired pot of soy sauce is filtered by a conventional method, and then the obtained filtrate is concentrated by a reverse osmosis membrane having a cut-off molecular weight of 100 to 1,000. Production method of soy sauce.